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Sunday, January 15, 2012

I made this delightful carrot soup earlier in the week and paired it with green salads for a handfull of dinners.

The soup is surprisingly filling (I think it might be the coconut milk) and fits my Elimination Diet perfectly.

Were you in SF this weekend? It was crazy town - for good reason - go Niners!

Carrot Ginger Coconut Soup

Serves 4 - 6

Ingredients

1 Large Yellow Onion sliced

2 Shallots sliced

3 Garlic Cloves chopped

2 Tbsp Ginger finely chopped

2 lbs Carrots peeled and roughly chopped

6 Cups Chicken Broth (Free Range preferable)

1 Can Lite Coconut Milk

Juice from one Lemon

2 Tbsp Olive Oil

Salt

Pepper

Crushed Red Pepper Flakes

Directions

Saute onion, shallot, garlic, and ginger with 2 Tbsp olive oil in a large soup pot over medium high heat for about 5 minutes or onions begin to become translucent. Add carrots and saute for about 1 minute. Add chicken broth and reduce heat to minimum. Simmer with the lid on the pot for about 15 minutes or until carrots are tender. Remove from heat. Use emulsifier (or food processor/blender in batches) to puree the mixtures. Once smooth, reheat over low heat, add coconut milk, lemon juice, and salt/pepper to taste. Serve with crushed red pepper flakes to taste.

I made this soup exactly as the recipe, but it turned out really watery. It thickened up the next day and was delicious. I want to make it again reducing the amount of chicken broth. Do you mean 4 cups of chicken broth in the recipe instead of 6?